A really excellent & spicy vegan rice dish. Our eggplant teriyaki. Simple & with an excellent umami feeling.
Course rice recipe
Cuisine asian
Keyword eggplants, teriyaki
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Servings 2Servings
Author Klaraslife
Ingredients
200gbasmati rice
2carrots
1big eggplant
2green onions
1handfulabout 8 pimentos
2clovesof garlic
1pieceof ginger
2-3tbspvegetable oil
4tbspsoy sauce
1tbspteriyaki sauce
1tspcane sugar
1Lemon
Sesame seeds
fresh coriander
optional 2 hard boiled eggs
Instructions
Cook the rice according to the package instructions.
Peel the carrots and then grate them. Cut the eggplants into 2-3 cm cubes. Cut the pimentos into strips. Cut the spring onions into rings. Finely chop garlic and ginger.
Heat the oil in a large pan and fry the aubergine cubes on all sides until crispy brown. So they give off a lot of taste.
Add carrots, pimentos, onions, garlic and ginger and steam for 3 minutes.
Add soy sauce, sugar, teriyaki sauce and 200 ml of water and let it boil down for 10 minutes.
Spread rice on bowls and garnish with eggplant teriyaki, lemon wedges, sesame and coriander.